Indian-Spiced Lamb Kebabs
With fragrant spices, tender meat and juicy vegetables, these Indian-Spiced Lamb Kebabs are fit for a fakeaway feast. Inspired by one of our favourite things to order from an Indian restaurant, we’ve created a lower-calorie version that’s simple enough to make at home. Whether you serve with rice or take them off the skewers to bundle into a wrap, you won’t want to forget a dollop of yoghurt to serve on the side.
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NutritionPer Serving
- Calories322
- Carbs13g
- Protein33g
- Fat14g
- Saturates5.8g
- Sugars11g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Before you pick up your phone to order a takeaway this weekend, feast your eyes on these Indian-Spiced Lamb Kebabs! We’ve taken inspiration from the tasty Indian-style dish of marinated lamb and veggies, threaded onto skewers and baked until tender.
To infuse our lean chunks of lamb with all the right flavours, we’ve mixed up a marinade of fat-free natural yoghurt and aromatic spices. When the meat has soaked up all that goodness for at least an hour, it’s time to thread it onto a wooden skewer with juicy cherry tomatoes, crunchy peppers and chunks of onion.
Once assembled, your lamb kebabs will cook in around 25 minutes, then the only tough decision is how to serve them! A simple side of basmati rice will do the job nicely, but we also love to take the meat and veggies off the skewers and bundle them inside a low-calorie wrap with a spoonful of yoghurt.
At just 322 calories for 2 skewers, you could add your favourite Indian-inspired sides and starters too!
What diets are these Indian-Spiced Lamb Kebabs suitable for?
Our Indian-Spiced Lamb Kebabs can be enjoyed on a gluten-free diet. This recipe can also be made dairy-free, as long as you substitute the yoghurt for a dairy-free alternative.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Indian-Spiced Lamb Kebabs?
All the ingredients you need for this easy recipe should be available in your usual supermarket.
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You will need 8 long wooden skewers. It’s best to soak these for about 20 minutes before you start cooking, so they don’t burn in the oven.
A good quality, sharp knife will come in handy for dicing your lamb and vegetables.
How many calories are in these Indian-Spiced Lamb Kebabs?
There are 322 calories per portion (2 skewers) in this Indian-Spiced Lamb Kebabs recipe, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
These Indian-Spiced Lamb Kebabs are perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place all the marinade ingredients in a medium bowl and stir to combine. Add the lamb and mix well to coat all over. Cover and place in the fridge to marinate for about 1 hour.
Step 2
Line a large baking tray with kitchen foil and spray with low-calorie cooking spray. Place 8 skewers in a shallow dish of water and leave to soak for about 20 minutes. This will prevent them from burning in the oven. Preheat the oven to 220°C.
Step 3
Remove the skewers from the water and thread the marinated lamb, peppers, onion and tomatoes onto the skewers to make 8 evenly-sized kebabs.
Step 4
Place the kebabs on a large baking tray, spray the tops with low-calorie cooking spray and place in the preheated oven. Bake for about 25 minutes, turning halfway through, until the lamb is cooked, and the vegetables have softened.
Step 5
Serve at once with basmati rice and a dollop of yoghurt, or remove from the skewers and fold inside a tortilla wrap with some yoghurt.
What could I serve with these Indian-Spiced Lamb Kebabs?
We like to serve this recipe with a simple side of basmati rice. A small portion of basmati rice (50g raw or 125g cooked) will add 173 calories to your meal. You can also add a 50g portion of fat-free natural yoghurt for 29 calories, or a low-calorie tortilla wrap for 104 additional calories.
Alternatively, it’s delicious paired with these other Indian-style fakeaway dishes:
How do you know when Indian-Spiced Lamb Kebabs are cooked?
You should cook these Indian-Spiced Lamb Kebabs until the lamb is cooked all the way through and the vegetables are tender. This will take around 25 minutes.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Indian-Spiced Lamb Kebabs in the fridge?
Please make sure that you eat this recipe within 4 hours of serving it.
If you have any leftovers, you can allow them to cool before popping them in a container with a lid and refrigerating. Leftover Indian-Spiced Lamb Kebabs can be kept in the fridge for 2 days.
Can I freeze Indian-Spiced Lamb Kebabs?
This recipe CAN be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Indian-Spiced Lamb Kebabs?
From chilled: Reheat, loosely covered in the microwave for about 4-7 minutes or until piping hot throughout. To reheat in the oven, cover with kitchen foil, place in a preheated oven at about 200ºC, for 5-10 minutes or until piping hot throughout.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled.
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Indian-Spiced Lamb Kebabs
With fragrant spices, tender meat and juicy vegetables, these Indian-Spiced Lamb Kebabs are fit for a fakeaway feast. Inspired by one of our favourite things to order from an Indian restaurant, we’ve created a lower-calorie version that’s simple enough to make at home. Whether you serve with rice or take them off the skewers to bundle into a wrap, you won’t want to forget a dollop of yoghurt to serve on the side.
-
Prep Time
15 MINS
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Cook Time
25 MINS
- KCals 322
- Carbs 13G
Instructions
- Place all the marinade ingredients in a medium bowl and stir to combine. Add the lamb and mix well to coat all over. Cover and place in the fridge to marinate for about 1 hour.
- Line a large baking tray with kitchen foil and spray with low-calorie cooking spray. Place 8 skewers in a shallow dish of water and leave to soak for about 20 minutes. This will prevent them from burning in the oven. Preheat the oven to 220°C.
- Remove the skewers from the water and thread the marinated lamb, peppers, onion and tomatoes onto the skewers to make 8 evenly-sized kebabs.
- Place the kebabs on a large baking tray, spray the tops with low-calorie cooking spray and place in the preheated oven. Bake for about 25 minutes, turning halfway through, until the lamb is cooked, and the vegetables have softened.
- Serve at once with basmati rice and a dollop of yoghurt, or remove from the skewers and fold inside a tortilla wrap with some yoghurt.
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Recipe notes
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